By: Jill Mills Posted: Jun 4, 2024

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This Cherry Limeade Poke Cake has the perfect amount of cherry and lime flavor. It’s light, refreshing, and tastes exactly like the popular summer drink!

Cherry Limeade Poke Cake with cherry and lime on top

Cherry Jello Poke Cake

This dessert is a favorite among cherry lovers — myself included! The jello mixture soaks into the cake giving it a vibrant red color and recognizable sweet, cherry flavor. It complements the lime zest and the Sprite used in the cake mix extremely well. Each bite is bursting with that nostalgic cherry lime flavor. My kids devour this fluffy cake as well. It’s surprisingly light and the whipped topping adds a subtle sweetness that doesn’t overpower the cherry limeade flavor. Enjoy a big slice of this cake poolside with a Cherry Limeade Cocktail this summer!

spatula with piece of Cherry Limeade Poke Cake

Why You’ll Love This Cherry Limeade Poke Cake

Budget-friendly: The ingredients used in this cherry limeade cake are super affordable!
Perfect summer treat: This flavor combination is wonderful for summertime or any time if you love cherry.
Great balance of cherry and lime: Cherry and lime are a classic combo and they go so well together in this cake recipe.

fork with bite of Cherry Limeade Poke Cake

Recipe Ingredients

Here is everything you need to make this delicious Cherry Limeade Poke Cake summer-inspired treat.

White cake mix: I like to use white cake mix because the red color from the cherry jello is the most vibrant. You can use yellow cake mix if it’s what you have on hand or prefer.
Lemon-lime soda: Sprite or any other brand of lemon-lime-flavored soda will work great.
Cake ingredients: Most white cake mixes call for egg whites instead of whole eggs to preserve the white color.
Cherry gelatin: Use any brand of cherry gelatin that you like.
Lime zest: Fresh lime zest will go into the cake batter and be used as a garnish on the finished dessert.
Whipped topping: Creamy whipped topping isn’t overly sweet so it goes well with the flavor punch you get from the cake and jello.
Maraschino cherries: If you want extra cherry flavor, garnish with some maraschino cherries as well.

ingredients needed to make Cherry Limeade Poke Cake

How to Make a Cherry Limeade Poke Cake

Making this cherry poke cake is easier than ever — especially with easy-to-use store-bought ingredients! It saves you time but still tastes so good.

Prepare the oven and baking dish. Preheat your oven to 350 degrees F and spray a 9×13 baking dish with non-stick cooking spray.
Make the cake batter. Combine the cake mix with the soda, lime zest, and remaining cake ingredients. Beat with an electric mixer at medium speed until smooth and well combined.

cake mix in mixing bowl with ingredients for Cherry Limeade Poke Cake

cake baked in glass pan with holes poked for Cherry Limeade Poke Cake

Bake. Pour the batter into the greased pan and bake the cake for 30-35 minutes. Insert a toothpick into the center and if it comes out clean, it’s ready.
Cool. Allow the cake to cool completely.
Prepare the gelatin. Combine the boiling water with the package of cherry gelatin. Mix until it is fully dissolved.
Poke holes in the cake. Use the handle of a wooden spoon to poke holes all over the cooled cake.
Add the jello. Pour the cherry jello mixture over the cake evenly.

cherry jello in mixing cup for Cherry Limeade Poke Cake

jello poured on to Cherry Limeade Poke Cake

Cover with whipped topping. Spread whipped topping over the cake.
Finish with garnishes. Add more lime zest and maraschino cherries on top.
Chill. Place the finished cherry limeade cake into the refrigerator for a minimum of 2 hours.
Serve. Slice and enjoy!

Tips for Success

Let the jello mixture cool slightly. Don’t pour the jello mixture over the poke cake when it is still piping hot. Allow it to cool slightly (it can still be warm) before adding it.
Add lime juice. Mix in a little bit of lime juice with the whipped topping for a little extra fresh lime flavor.
Don’t overbake the cake. Once the toothpick comes out clean, remove the pan from the oven. If the cake is baked too long, it will become crumbly and dry.

Storage Directions

Store the cake tightly covered in the refrigerator for 3-4 days.
Freeze the cake without the whipped topping for up to 2 months. Be sure to thaw it in the refrigerator before adding the topping and garnishes. I like to leave it overnight or for at least 2 hours.